Garlic Chicken with White Wine Sauce

By Ellie

6 Person

55 Minutes

0 Calories

1-Pot Stovetop 40 Clove Garlic Chicken! Chicken browned first in olive oil, then braised in white wine sauce with 40 cloves of garlic and thyme. Something similar happens when you roast garlic. The long cooking takes all the bite out of the garlic cloves and what you have left is just luscious delicious garlic-ness. Nothing coming through the pores. No having to avoid people who haven’t eaten what you’ve eaten.

Ingredients

6 large sprigs of fresh thyme
300 ml dry white wine
40 cloves garlic
3 pounds skin-on chicken thighs and/or breasts

Method

01

Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.
02

Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.
03

Brown the chicken: Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.
04

Saute the garlic: Add the garlic and saute until golden brown, about 4 minutes.
05

Add the wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.

Related Tags

Chicken Recipes

Chicken Breast Recipes

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Easy Chicken Recipes

Garlic Chicken with White Wine Sauce

3.9

( By Ellie )

01 Information

Grade medium
Serving 6 servings
Prep Time 14 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

6 large sprigs of fresh thyme

300 ml dry white wine

40 cloves garlic

3 pounds skin-on chicken thighs and/or breasts

03 Method

Step 1

Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.

Step 2

Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.

Step 3

Brown the chicken: Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

Step 4

Saute the garlic: Add the garlic and saute until golden brown, about 4 minutes.

Step 5

Add the wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.

04 Author